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Wednesday, March 19, 2014

Baked Vegetarian Corn Dog

Corn dog is a very popular street food in the US. It is available at fairs, in food trucks and even at the mall. This is a baked vegetarian version. It is really easy to put together and makes a great after school snack.

Years ago in grade school my daughter had a vegetarian (soy) hot dog and liked it a lot. Since then I make them for her occasionally. A few weeks back I read a tip for making corn dogs. Instead of using a corn flour batter to dip the franks it was suggested you use your favorite pastry recipe and substitute half the flour with corn flour. Wrap it around the soy franks and bake. I thought it was worth trying. Got two thumbs up from the family so this is a keeper.

Preheat oven to 400 F. Place the soy franks on the counter so they are at room temperature when needed.

In a mixing bowl sift the flours, baking powder, paprika and salt. Cut the cold butter into pieces and mix it into the flour to form a crumbly powder. Add the honey. Ensure the milk is at room temperature and add it to the flours. Combine to form a dough. Do not knead.

Using parchment paper for support if needed roll out the dough to a fourth of an inch. If your working surface is small consider doing this in multiple batches. Cut the rolled dough in rectangles large enough to cover the franks.

Pierce the skewer through a frank.

Roll the frank in the cut piece of dough. Cover all sides.

Remove the skewer. I used bamboo skewers so I removed them before I put the corn dogs in the oven. Place the corn dog on a baking sheet lined with parchment paper.

Repeat for the rest of the franks. Bake for 12-15 minutes. Cool on a cooling rack for a few minutes. Pop the skewer back in and serve.

Enjoy with ketchup or mustard.

This is my entry for the 12th week of the 52 week challenge, the theme is Street Food.